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Food and Bioprocess Technology

, Volume 8, Issue 8, pp 1668–1679 | Cite as

Tuning Physical Properties of Tomato Puree by Fortification with Grape Skin Antioxidant Dietary Fiber

  • Vera Lavelli
  • Pedapati Siva Charan Sri Harsha
  • Manuela Mariotti
  • Laura Marinoni
  • Giovanni Cabassi
Original Paper

Abstract

Grape skins recovered from winemaking by-products were investigated for use as sustainable, antioxidant fiber-rich ingredient for the innovation of low-energy dense tomato puree. Six tomato purees fortified with grape skin antioxidant fiber, with varying particle size distribution, and two control tomato purees were studied. Physical parameters of purees were analyzed upon mixing and either an intensive heat treatment or an optimized heat treatment designed to achieve six decimal reductions of a target microorganism (Alicyclobacillus acidoterrestris) as recommended for pasteurization of acidic fruit products. Mixing of grape skin antioxidant fiber with tomato purees led to a decrease in both surface-weighted mean diameter (Sauter mean diameter, d(3,2)) and volume-weighted mean diameter (d(4,3)) values and an increase in span. Changes in these descriptors were most significant in purees added with the smallest particle sizes. Thermal stabilization of purees slightly decreased the d(3,2) values further and increased d(4,3) values, suggesting concomitant occurrence of particle disaggregation and formation of flocs within the food matrix. Phenolic solubility was inversely correlated to d(3,2) values. Bostwick consistency, storage (G′) and loss (G″) moduli, and complex viscosity (η*) increased in the fortified purees. The η* values displayed a positive correlation with d(4,3) values. Variations in Hunter colorimetric parameters were within the acceptability threshold. Overall, the information obtained provides knowledge to assist development of fiber-rich, low-energy dense fruit purees.

Keywords

Grape skins Tomato puree Total phenolics Color Rheological properties Particle size distribution 

Notes

Acknowledgments

This research is supported by AGER (project number 2010–2222).

Conflict of Interest

None

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Copyright information

© Springer Science+Business Media New York 2015

Authors and Affiliations

  • Vera Lavelli
    • 1
  • Pedapati Siva Charan Sri Harsha
    • 1
  • Manuela Mariotti
    • 1
  • Laura Marinoni
    • 1
  • Giovanni Cabassi
    • 2
  1. 1.Department of Food, Environmental and Nutritional Sciences (DeFENS)Università degli Studi di MilanoMilanoItaly
  2. 2.Consiglio per la ricerca in agricoltura e l’analisi dell’economia agraria (CRA), CRA-FLCLodiItaly

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